Well, you certainly gave a good try...it sounds like an issue of starch. I imagine it has a thicker consistency than you expected as well.

Once released from within cell walls starch is water soluble and so is not going be removed by the clarifique...pureeing was the probably biggest culprit. While vegetables/pulses that breakdown easily & contain a lot of starch are good candidates for a consomme, the whole kernels should impart flavour without releasing starch if not physically broken down.

Would it be enough to stand alone as a dish whose method and ingredients are about intensity? How was was your stock prior to attempting the boost? What was the state of the reserved cooking liquor you used for the blend. Do you think these two combined would have clarified into something cleaner and flavoursome enough...

If not, there is a limit to the range of any technique and in this instance you may have found it... Perhaps it would have been more sensible to try to influence or redistribute the flavour balance of a chicken consomme...taking a chix/corn broth one-step closer to purity.

Apart from your disappointment with clarity, I would think what you got is pretty good...

"Life is what happens to us while we are making other plans."Allen Saunders, 1957.

Asside what was stated above re. the starch factors.which in deed could be the cause.,I notice you said you whisked the mixture into WARM stock. To clear a real consomme one puts the whites, meat and veges and even ice cubes into a consomme pot all cold and not mixing or stirring.. I believe the whisking of all together had a lot to do with milky outcome

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Thank you guys... I'm telling ya consomme's are tricky... The corn stock was very good. I was just trying to see if I could have accomplished a corn consomme, I have made a rasin consomee and served with duck and naoki. I have also made a brown butter consome.